Vegetables and Vegetarian Dishes

Quick-seasoned Leaf Mustard

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1 lb. leaf mustard
1 teaspoon salt
1/3 teaspoon gourmet powder
1 tablespoon sesame oil

1) Peel off the leaves of mustard without breaking them. Wash clean. Cut off the tender leaves with a small knife (to be used for other purposes, such as in a soup). Halve the hearts of the vegetable. Cut the stalks into strips of 2 inches longX1/2 inch square.

2) Put water in a pot and bring it to a boil. Put the prepared vegetable in and remove it as soon as the water boils again. Transfer the vegetable into another container that has been sterilized with boiling water. Let it cool. Then add salt, gourmet powder and sesame oil. Mix well and it will be ready to serve.

Notes:

(1) This recipe may be followed to prepare green peppers, string beans, celeries and other greens.

(2) For the parboiling of the vegetable, it is recommended to use much water over high flame. It must not be boiled for any length of time, that is, it should be removed as soon as the water boils for a second time. If green peppers are used, they need be scalded only.

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